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Flatbreads with Beetroot, yoghurt and za'atar dip

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Flatbreads with Beetroot, yoghurt and za'atar dip

Over 8 million of you tuned in to see Rahul crowned this year's Bake Off winner who triumphed after a tough signature, technical and showstopper challenge. In a Bake Off first the three finalists were asked to take their cooking tools outside as they were tasked with making 6 pita breads and three dips; follow their lead and make our delicious Flatbreads with Beetroot, yoghurt and za'atar dip - cooking outside optional!


For the flatbreads
275g plain flour
1 tsp baking powder
½ tsp salt
75ml cold milk or water
75ml boiling water
25ml corn or sunflower oil

For the beetroot dip
500g beetroot
1-2 cloves of garlic, crushed
1 red chilli, finely diced
250g Greek yoghurt
1 tbsp pomegranate molasses or balsamic vinegar
1 tbsp Za’atar
3 tbsp olive oil
½ bunch of dill, fronds picked
15g walnuts, toasted and coarsely chopped
60g goats cheese, crumbled


  1. To make the flatbreads: Sift the flour, salt and baking powder into a bowl. Mix the cold milk, boiling water and oil in a jug then add to the flour and quickly stir to make a soft dough. Cover the bowl and leave for 10 mins.
  2. Place the dough onto a bench and lightly knead, then return to the bowl and leave for an hour at room temperature. During this time the dough will soften and become pliable enough to roll thinly.
  3. Divide the dough into 75g pieces and roll each into a disc about 15cm, dusting each with flour and then placing on a tray. Heat a wide heavy frying pan over a high heat. Working on one at a time, roll each dough even thinner, to about 20cm in diameter, then slide into the hot dry pan. Once puffed in random pockets across the surface, flip it over. Cook the other side lightly then transfer to a plate and cover with a clean dry tea towel. Repeat with the remaining discs of dough, one at a time, stacking the cooked ones on top of each other on the plate.
  4. To make the dip: Bring a large saucepan of water to the boil with the beetroot in. Cook the beetroot at a gentle boil until tender, checking their doneness with the point of a cutlery knife.
  5. When cooked, drain the beetroot and leave to cool a little. Wearing gloves to avoid discolouring your fingers, slip off the skins and discard.
  6. Once all skins are removed roughly dice the beetroot and place in a food processor with the garlic, chilli, yoghurt, pomegranate molasses, za’atar and olive oil. Blitz until the dip is the desired smoothness and season. Put into a serving bowl and garnish with the dill, walnuts and goats cheese.

Author: Ailie Bishop

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